Grewia Asiatica is the botanical name of our favourite summer fruit, Falsa. This sweet yet tangy fruit makes summer worth waiting for. Keeping this in mind, this week You! collaborates with Karachi’s Marriot Hotel Executive Pastry Chef Philippe from Germany, who shares his recipe of ‘Sindh Tiramisu’.
Falsa 1 cup (120 g)
Grapefruit pulp 3 tbsp (80g)
Dried sago pearls 3 1/2 tbsp
Ladyfinger biscuits 4 (halved)
(OR) Thin slices of sponge cake 8
Mascarpone cheese 1 cup (4 oz /125 g)
Cream 1/2 cup (125 g)
Sugar 3 tbsp
- To make the Tiramisu, whisk all the ingredients with a mixer at high speed for about 15 minutes until stiff. Set aside.
- Combine the falsa and pomelo pulp in a bowl and mix well. Set aside. Cover the sago pearls with water in a saucepan and boil for about 30 minutes until the pearls are translucent. Remove and rinse under running water. Drain and set aside. (Dried sago pearls are sold in boxes and plastic packets. They are tiny, white pearls that become translucent when boiled.)
- To assemble, reserve 1 tablespoon of the fruit mixture and divide the rest into 8 portions.
- Place each portion and a piece of Lady’s Finger biscuit or a slice of sponge cake in a small serving bowl, and top with the Tiramisu in the centre.
- Then, put the sago on the side, all around the Tiramisu.
- Finally place a small amount of the reserved fruit mixture on top of the Tiramisu.
- Repeat with all the other falsa pomelo portions in this manner and serve chilled.
Makes 8 portions / Preparation time: 45 minutes / Cooking time: 30 minutes
Note: If falsa is not available, try using ripe fresh mango or papaya, peeled and diced.